Savory Bacon Wrapped Scallops Pasta

You know what’s funny? I never thought to pair scallops with pasta until I saw it at a small restaurant last summer. Growing up, scallops were always served alone as an appetizer – usually wrapped in bacon at fancy dinner parties my parents hosted.

But combining these bacon-wrapped scallops with pasta makes so much sense. The pasta soaks up all those good flavors from the bacon and scallops, and it turns what used to be just a fancy starter into a filling meal that’s actually pretty simple to put together. Trust me, this is nothing like those fussy appetizers from my childhood dinner parties.

What Kind of Scallops Should I Use?

For this recipe, sea scallops are the way to go since they’re larger and meatier than their smaller bay scallop cousins – making them perfect for wrapping with bacon. When shopping, look for “dry” scallops rather than “wet” ones, which have been treated with chemicals and can be harder to sear properly. The recipe calls for wild Icelandic scallops, but any fresh sea scallops will work well here. If you’re using frozen scallops, make sure to thaw them completely and pat them dry with paper towels before wrapping them in bacon – this helps them get a nice golden crust when cooking instead of steaming.

Options for Substitutions

This pasta dish is pretty adaptable and here’s how you can switch things up:

• Scallops: If wild Icelandic scallops aren’t available, any large sea scallops will work well. In a pinch, you could use large shrimp, though cooking time will need to be reduced by 1-2 minutes.
• Bacon: Regular or thick-cut bacon both work here. For a lighter option, try prosciutto or turkey bacon, but keep in mind they’ll cook faster and won’t render as much fat.
• Cauliflower: You can swap steamed cauliflower with steamed broccoli or roasted butternut squash – just make sure they’re cooked until very soft for the sauce.
• Fettuccine: Any long pasta works great here – try linguine, spaghetti, or even zucchini noodles for a low-carb option. If using zucchini noodles, just quickly sauté them instead of boiling.
• Milk: Feel free to use any milk you prefer – whole milk, 2%, or non-dairy options like unsweetened almond or oat milk all work well.
• Green onions: You can replace these with chives, parsley, or even a bit of fresh basil for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking scallops is getting that perfect golden crust while keeping them tender inside – overcooking them even slightly will turn these delicate seafood morsels into tough, rubbery disappointments. To achieve the best results, make sure your scallops are completely dry before wrapping them in bacon, and cook them in a very hot pan for just 2-3 minutes per side. Another common mistake is overcrowding the pan, which creates steam and prevents proper browning – work in batches if needed to give each scallop enough space. For the creamiest sauce, don’t skip pureeing the cauliflower until completely smooth, as any chunks will affect the final texture of your pasta dish. Also, remember to reserve some pasta water before draining – this starchy liquid is perfect for adjusting the sauce consistency if it becomes too thick.

What to Serve With Bacon Wrapped Scallops Pasta?

This rich and satisfying pasta dish pairs wonderfully with some simple sides that can balance out the meal. A light mixed green salad dressed with lemon vinaigrette helps cut through the creamy sauce and adds a fresh element to the plate. Since the pasta already has a good amount of protein from the scallops and bacon, you might want to keep the sides veggie-focused – roasted asparagus or sautéed broccolini would work great here. For a little extra indulgence, some warm garlic bread on the side is perfect for soaking up any leftover sauce from your plate.

Storage Instructions

Keep Fresh: Place your leftover bacon wrapped scallops pasta in an airtight container and pop it in the fridge for up to 2 days. The seafood is quite delicate, so I wouldn’t recommend keeping it longer than that to maintain the best taste and texture.

Make Ahead: If you want to prep components ahead, you can steam the cauliflower and cook the pasta 1-2 days in advance. Store them separately in the fridge. I’d recommend cooking the scallops and assembling the final dish just before serving for the best results.

Warm Up: To enjoy your leftovers, gently warm the pasta in a skillet over medium-low heat with a splash of broth or milk to keep it creamy. You can also use the microwave at 50% power, heating in 30-second intervals while stirring in between. Just be careful not to overheat, as this can make the scallops tough.

Preparation Time	20-30 minutes
Cooking Time	40-55 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 70-80 g
• Fat: 80-90 g
• Carbohydrates: 100-120 g

Ingredients

For the bacon-wrapped scallops:

• 8 oz bacon (thin-cut preferred for crispiness)
• 10.67 oz wild Icelandic scallops

For the creamy cauliflower sauce:

• 1/3 cup milk (whole milk for richness)
• 1/2 large onion, chopped (about 1/2-inch pieces)
• 2 garlic cloves, thinly sliced
• 1/4 cup broth (chicken or vegetable)
• 2 tbsp Parmesan cheese
• 8 oz steamed cauliflower
• 1/4 tsp sea salt

For the pasta:

• 1/4 cup green onion, chopped
• 4 oz bacon
• 8 oz fettuccine pasta

For garnish:

• sliced green onions
• Parmesan cheese (freshly grated for best flavor)

Step 1: Prepare and Cook the Bacon-Wrapped Scallops

Start by preheating your oven to 425°F.

Rinse the scallops under cold water and pat them dry with a paper towel.

Cut the bacon strips in half lengthwise, then wrap each scallop with a piece of bacon, securing it with a skewer.

Arrange approximately 2-3 bacon-wrapped scallops per skewer.

Place the skewers on a baking sheet and bake for 15 minutes.

Flip the skewers and bake for an additional 10-15 minutes until the bacon achieves your preferred level of crispiness.

Step 2: Steam the Cauliflower

While the scallops are cooking, steam the cauliflower florets until they are softened but still retain a slight crunch.

Once steamed, set them aside to cool.

Step 3: Prepare the Bacon and Aromatics

Dice the remaining bacon and cook it in a pan until crispy.

Remove the bacon pieces and place them on a paper towel to drain excess grease.

Leave about 1 tablespoon of bacon grease in the pan.

Add chopped onion and minced garlic, cooking on low heat until the mixture is caramelized and lightly browned.

Step 4: Blend the Cauliflower Sauce

In a blender, combine the steamed cauliflower, cooked onion and garlic, milk, broth, Parmesan (or nutritional yeast), and salt.

For extra flavor, you can choose to blend in the crispy bacon pieces or keep them aside to stir into the sauce later.

Blend until you achieve a smooth, creamy texture, adding more milk or broth as needed to reach your desired consistency.

Step 5: Cook the Fettuccine

Meanwhile, cook the fettuccine according to the package directions until it reaches an al dente texture.

Drain the pasta and set it aside.

Step 6: Combine and Serve

Warm the creamy cauliflower sauce in a large skillet or pot until it is heated through.

Stir in the cooked fettuccine, chopped green onion, and the reserved bacon pieces (unless previously blended into the sauce).

Mix well until all the pasta is coated with the sauce.

Plate the pasta into servings and top each with bacon-wrapped scallop skewers (approximately 6 per serving).

Finish with a sprinkle of Parmesan cheese (or nutritional yeast) and additional sliced green onions for garnish.

Serve and enjoy!